• 20servings
  • 560minutes
  • 195calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup Gold Medal® all-purpose flour

  2. 3 tablespoons butter or margarine, softened

  3. 1 egg yolk

  4. 2 packages (8 ounces each) cream cheese, softened

  5. 1 package (1 ounce) Old El Paso® taco seasoning mix

  6. 3 eggs

  7. 2 cups shredded Cheddar cheese (8 ounces)

  8. 1 can (4 1/2 ounces) Old El Paso® chopped green chiles, undrained

  9. 1 cup sour cream

  10. Crackers, if desired

Instructions Jump to Ingredients ↑

  1. Move oven rack to lowest position. Heat oven to 400ºF. Lightly grease springform pan, 9x3 inches.

  2. Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.

  3. Reduce oven temperature to 350ºF . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.

  4. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.


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